Finely chop the olives.
Put the butter (once soft and at room temperature) in a mixing bowl. Add the olives and pepper and mash them into the butter using the back of a fork. Once relatively well combined, beat the butter, ensuring the olives are evenly mixed through. Chill until you are ready to serve.
When ready to eat, prepare a steamer cooker (you will need 2 or 3 tiers for this quantity of Tenderstem® broccoli) or saucepan of boiling water. Steam for 5 minutes, or blanch for 3 minutes, so it is a vibrant green and still has a little crunch.
Once cooked, transfer the Tenderstem® broccoli to a bowl. Dot the butter in and around and after 30 seconds of melting, gently shuffle the bowl so all the Tenderstem® broccoli is coated with buttery olive seasoning. Tip onto a serving platter, ensuring the olives and now melted butter are scraped out on top. Serve immediately.
For a bigger quantaties, use 250g butter, 125g deli olives and ½ tsp black pepper. Once mixed together, scoop the butter out of the bowl onto a mound in the middle of a sheet of greaseproof paper. Take the bottom left edge of the paper and fold over the butter to match the top right edge of the paper. Use the paper to help you pull the butter back towards you to form a tight cylinder/sausage shape. Then, roll the cylinder and twist the ends of the paper. You can store the butter in a sealed tub in the fridge for 5 or 6 days to use on other dishes you think it would pair well with. Better still, if you roll the butter into a sausage shape and freeze, it’s easy to cut a disk of flavoured butter off whenever you next fancy Tenderstem® broccoli with the same dressing. An olive butter is also great melted over pan-fried or steamed fish, beef steaks or pork or lamb chops.
More ways to cook Tenderstem®